It is said, that Egyptian born Claudia Roden first introduced the orange almond cake to the world in her 1968 cookbook ‘Book of Middle Eastern Food’.
This cake was originally created for the Jewish Passover, therefore, the use of almond meal (flour) instead of wheat flour.
This delicious almond cake uses almond flour and is flavored with two sweet whole oranges, including the juice and orange peelings. Just like with our Orange Cranberry Cupcakes.
This gluten-free orange cake is one of the best gluten-free cakes to make.
Read More Here About Gluten-Free Baking
With a delectable crumb, that’s moist, melt in your mouth, and full of almond and orange flavor.
What Orange To Use With This Orange Cake
Navel or Sunkissed Oranges are always a good option when it comes to using the juice and zest of an orange for a cake or otherwise.
But Cara Cara oranges are also a great option, as they have less tang than other oranges due to its low acidity.
They are very sweet and have been described as having red berry overtones, reminiscent of cherries, raspberries or cranberries.
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The Cara Caras are a navel orange variety as a result of the cross-pollination of a Washington Navel Orange and a Brazilian Bahia Navel Orange.
Cars Caras have a long peak season, as they are available to purchase December through April.
This sweet treat will be worth adding to your Favorite Desserts List.
Italian Gluten-Free Almond Orange Cake
4 large eggs, yolks and whites divided
3/4 cup sugar
2 medium sized oranges, (navel, sunkissed, cara cara), whole, cooked, seeded
1/2 cup extra virgin olive oil
1/4 teaspoon almond extract, optional
3 cups almond flour
1/2 tablespoon baking powder
1/4 cup sliced almonds for topping
powdered sugar for serving
Preheat oven to 350 degrees
Line a 9-inch round springform pan with parchment paper.
Add oranges to a large pot and fill with water to cover oranges. Bring water to a boil. Turn heat down to simmer. Simmer oranges on low heat for 30-60 minutes. Remove from water and let cool about 15 minutes before puréing.
In a large bowl, add the sugar and the egg yolks (save the egg whites in a separate bowl). Beat with a hand mixer until light and foamy.
Add the puréed orange and almond extract (if using). Beat until incorporated.
Add the almond flour and baking powder, and mix until combined.
Using a hand biter, bite the egg whites in a large bowl until firm picks form. Fold into the cake batter until incorporated.
Pour batter into the prepared springform pan. Level batter and top with sliced almond slices. Bake for about 40 minutes or until golden and set.
Test with a toothpick for readiness. Let cool on a rack for about 30 minutes. Then remove from the pan and serve with powdered sugar (optional).
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